In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become golden and fragrant, stirring occasionally.

Add the cumin, paprika, and chili powder to the pot, stirring well to coat the onions and garlic with the spices. Let them cook for about a minute to release their flavors.

Pour in the diced tomatoes (with their juices) and the drained chickpeas. Stir everything together.

Add the vegetable broth to the pot and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together and the stew to thicken slightly. If you prefer a thicker consistency, you can mash some of the chickpeas with a fork.

Just a few minutes before serving, stir in the fresh spinach leaves and let them wilt in the stew. Season with salt and pepper to taste.

Once the spinach is wilted, the stew is ready to be enjoyed! Serve it hot with your choice of rice or crusty bread. You can also garnish it with fresh cilantro or parsley for an extra pop of flavor.